Consumption of dried fish “Kajake” in Sudan

Credit: Mai Tawfig Ahmed and Gamal Ibrahim Hamid (Sudan)

Supplemented by: Abdel Rahman El Gamal (Founder of the website)

Drying and consumption patterns of dried fish in Sudan




In Sudan, about 70% of fin fish is consumed fresh while 25% is consumed sun-dried leaving about 5% of total fish consumed wet salted.

The inserted picture shows dried catfish which is mostly marketed in the rain-fed and mechanized agricultural schemes in “Al Qadarif” region. This dried fish is locally named as “Kajake” which is produced in large quantities in different regions of Sudan especially along the Blue Nile.

The drying process which depends on solar energy, gravity and air currents, drives water out of processed fish and brings down the moisture content in the dried product to about 7-9%.

The high quality black Kajake is made from African catfish, Clarias spp., while other fish species are also used in the production of “Kajake” including  the mudfish (African catfish), Protopterus sp., which is locally named as “Um Koro”. Also, “Kajake” is made from other fish species such as Distichodus spp. (Kharsha), and Labeo niloticus (Dabs).

The consumption preference to “kajake” is attributed to its long shelf life as well as its relatively high nutritional value as reflected in the protein content that ranges from about 55 – 65%. Often “kajake” is consumed with dried okra.



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